Amanda Simpson’s top chocolate cake recipe – Dorothy House Coffee Morning baking inspiration

One fantastic way to help support Dorothy House and raise funds is by hosting a Coffee Morning. We asked Amanda Simpson, Head of Business + Programme Development at Dorothy House, for a recipe recommendation for our Coffee Morning bakers.

BBC Good Food chocolate cake

“My absolute favourite ‘go to’ chocolate cake recipe stays very moist and is so simple to make – all you need is a microwave and hand whisk!

The buttermilk is easy to find in the cream section of the supermarket or you can add lemon juice to milk and stir to make your own. It will last at least four days in a tin, if you can keep your family away from it!”

So if you’re in need of some chocolatey inspiration, here is Amanda’s top baking suggestion:

Amanda’s easy ‘go-to’ chocolate cake recipe

Ingredients

200g dark chocolate

200g butter cubed

1 tbsp instant coffee granules

85g self-raising flour

85g plain flour

¼ tsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium eggs

75ml buttermilk

50g grated chocolate or 100g curls, to decorate

For the ganache

200g dark chocolate

300ml double cream

2 tbsp golden caster sugar

 

Method

• Step 1

Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

• Step 2

Put 200g chopped dark chocolate in a medium pan with 200g butter.

• Step 3

Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

• Step 4

Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

• step 5

Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

• Step 6

Beat 3 medium eggs with 75ml buttermilk.

• Step 7

Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

• Step 8

Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

• Step 9

Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

• Step 10

To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

• Step 11

Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

• Step 12

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

• Step 13

Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Host your own Dorothy House Coffee Morning!

Now you’ve got some chocolatey inspiration, why not host your own Coffee Morning? It’s a fun and tasty way to raise vital funds for Dorothy House. Click here for more baking ideas, to find out what’s involved and to register for your free Coffee Morning Event Pack. You might be surprised how much you raise!